Optional:¼ cup finely chopped walnuts, for sprinkling on top2 teaspoons of sugar + 1 teaspoon of cinnamon mixed together, for sprinkling on top

Directions

Directions:

1. Preheat oven to 350 degrees. 2. Grease 2 quart casserole dish or large baking dish and set aside. 3. In a large bowl whisk together the eggs, almond milk, pumpkin puree, honey, vanilla extract, salt, cinnamon, and nutmeg. 4. Add the cooked rice dried cranberries to the egg/milk mixture. Stir to combine. 5. Pour the rice pudding into your greased casserole dish. If you’d like, sprinkle chopped walnuts, and the sugar/cinnamon combination evenly over the top of the casserole. Place the rice pudding in the preheated oven and cook for 25 minutes. When done, the pudding should be firm, but jiggle slightly. It will also be bubbling around the edges and should appear golden brown. 6. Allow the pudding to cool for about 10 minutes before serving. Can be eaten hot or cold. For a creamy pudding, add 1 cup of rice pudding to a serving bowl and pour ½ cup of almond milk over the pudding. Stir for a creamy, delicious breakfast or dessert!!

The next time I make it, I will use lower calorie almond milk (unsweetened and just add in Stevia to sweeten it) and will use apples. The raisins weren't my favorite and I think the apples would be a nice texture in it.

Technically, the serving size would be four if you go off of how much rice is a service size.. but that's a lot of calories so I'd say 5-7 is good.